A simple and delicious lagman recipe. How to cook lagman at home - step-by-step recipes. Lagman, recipe with photos at home from beef

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Central Asian lagman is a thick soup with meat, vegetables and noodles, which is something between the first and second courses. It is cooked from lamb, pork, beef, veal, chicken and even horse meat. Different nationalities have their own recipe for lagman, and therefore the soup has several names - guiru, boso, suyru and others.

Time: 2 hours.

• Number of servings: 10 persons.

The main feature of the soup is the homemade noodles.

If you don’t have the desire or time to tinker with it, you can use regular spaghetti or other pasta of suitable length. It is better to cook lagman in a cauldron.

Ingredients:

meat – ½ kg;

• egg noodles – 0.2 kg;
• potatoes – 6 pcs.;
• carrots – 4 pcs.;
• pepper (sweet), bay leaf – 2 pcs.;
• tomatoes – 10 pcs.;
• seasonings (cumin, khmeli-suneli), salt - 1 tsp each;
• chili – 0.5 tsp;
• water – 1.5 l.

Cooking method:

Wash the meat, cut into small pieces.

1. Heat the oil in a cauldron or thick-walled deep frying pan and place the meat on it. Add salt and mix. Cover with a lid and fry for a quarter of an hour.
2. Finely chop the peeled, washed onion and place in a cauldron. Fry until all the liquid has evaporated without a lid. Then cover again and simmer for 10 minutes.
3. Add carrots cut into small cubes and potatoes cut into large cubes. Simmer for 20 minutes, covered, over medium heat.
4. Add peppers and tomatoes, chopped in the same way as potatoes, and pour in water. Bring to a boil.
5. Add spices and cook covered for half an hour. While it is cooking, prepare the garlic - peel and pass through a press. When the soup is completely cooked, add chopped garlic cloves.
6. Separately, boil the noodles until done. Place the pasta on the plate first and pour the vegetable gravy on top. Sprinkle with finely chopped fresh herbs.

Time: 2 hours.

• Number of servings: 9 persons.
• Difficulty: Easy for beginners.

The recipe for making lagman in Uzbek style (it is similar to the same soup of Tatar cuisine) involves the addition of lamb. It is better to choose fresh meat from a young animal - light red in color with a delicate structure.

Ingredients:

lamb – 0.4 kg;

• onions, carrots, tomatoes, potatoes - 2 pcs.;
• pepper (Bulgarian) – 3 pcs.;
• garlic (small head) – 1 pc.;
• pasta (spaghetti) – 0.3 g;
• water – 2 l;
• oil (sunflower), spices;
• paprika, coriander, ginger (dried), cilantro, parsley, onion (green) - to taste.

Cooking method:

Wash and cut the lamb into small pieces. Fry in a cauldron in hot oil.

1. Add the onion cut into half rings. Once soft, add the diced tomatoes (remove the skins first). Fry a little.
2. Add chopped garlic, cumin, red pepper. Pour in water to cover the ingredients. Increase the heat to high and simmer until the liquid evaporates. If the lamb is not cooked within this time, add more water and continue cooking.
3. Add grated carrots and fry for 5 minutes.
4. Add remaining vegetables, spices, seasonings. Pour liquid over them again and simmer for another 25 minutes.
5. Prepare the pasta - boil until done. Place in a deep plate, place meat and vegetables on top, pour in gravy. Before serving, sprinkle the soup with chopped green onions and herbs.

Time: 2 hours.

• Number of servings: 7 persons.
• Difficulty: medium.

Beef lagman is a national dish of many Central Asian countries, which is not served without noodles. You can easily prepare it yourself using one of the simplest recipes and methods.

Ingredients:

beef – 0.4 kg;

• tomatoes – 3 pcs.;
• pepper (sweet), onion, potato, egg - 1 pc.;
• carrots – 2 pcs.;
• radish – ½ piece;
• meat broth – 0.2 l;
• oil (lean) – 0.1 l;
• spices, seasonings, fresh herbs - to taste;
• flour – 0.2 kg;
• water – 75 ml.

Cooking method:

Combine flour with egg, water, salt. Knead the dough. Roll out into a thin layer, cut into small strips. Prepare by boiling until tender in boiling water.

1. Cut the beef into medium-sized pieces and fry in hot oil for 5 minutes.
2. Chop the onion into half rings, pepper and carrot into thin strips. Stir in beef and simmer for 3 minutes.
3. Add radish cut into small cubes, potatoes and tomatoes into cubes.
4. After 10 minutes, add spices, seasonings, and broth. Cook for about an hour.
5. Before serving, add finely chopped greens. Place noodles in a deep plate and top with meat and vegetable gravy.

Chicken

Time: 1 hour.

• Number of servings: 10 persons.
• Difficulty: Easy for beginners.

Chicken lagman turns out to be just as tasty as other versions of the dish, but less caloric. For it you need to use only poultry fillet.

Ingredients:

chicken fillet – 0.6 kg;

• tomatoes – 4 pcs.;
• pepper (Bulgarian) – 2 pcs.;
• onions, carrots - 1 pc.;
• potatoes – 3 pcs.;
• tomato paste – 1 tbsp. l.;
• spaghetti – 0.2 kg;
• water – 2 l;
• spices, seasonings.

Cooking method:

Cut the chicken into small pieces and fry in a deep frying pan with hot oil.

1. When the fillet turns white, add finely chopped vegetables.
2. After 5 minutes, add spices, seasonings, add pasta, pour in water. Stir.
3. While the gravy is simmering, prepare the pasta. Place them in deep plates and pour meat gravy on top.

In a slow cooker

Time: 2-2.5 hours.

• Number of servings: 10 persons.
• Difficulty: Easy for beginners.

To cook lagman in a slow cooker, use any meat of your choice.

As additional ingredients you can add zucchini, eggplant, celery.

Ingredients:

meat – 0.6 kg;

• potatoes, sweet peppers, tomatoes - 4 pcs.;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• garlic (head) – 1 pc.;
• tomato paste – 2 tbsp. l.;
• water – 1.5 l;
• noodles – 200 g;
• spices.

Cooking method:

Cut the meat into small pieces, peel all the vegetables, chop into small cubes.

1. Heat the oil in the multicooker bowl (Baking mode), fry the meat pieces until the liquid evaporates.
2. Add the onions and carrots, and after 10 minutes add the potatoes.
3. Add tomatoes, peppers, tomato paste, and water. Install the “Extinguishing” program. Cook the soup for 1-1.5 hours.
4. Separately prepare (cook) the noodles. Add it, chopped garlic cloves and spices. Stir.

Video

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Good afternoon, dear friends, as you understand, today we will try to cook lagman at home. Lagman is noodles cooked with meat and vegetables according to a special recipe.

Basically, it is often prepared in Eastern countries. But our country is so huge that in our country it can easily be found in almost any public catering establishment as the dish is very tasty and satisfying.

It is difficult to prepare the correct lagman and we will, of course, talk about it a little later, but for now let’s start cooking with a simple recipe. I will try to explain everything in simple terms so that everyone can understand how to prepare lagman at home using a simple recipe.

Let me say right away that there are recipes that are even simpler, they will be a little lower. This recipe is not so simple, but it is as close to the real thing as possible.

Ingredients.

• 400 grams of lamb.
• Noodles 300 grams.
• 2-3 onions.
• 1-2 carrots.
• 1 fresh cucumber.
• 2 medium bell peppers.
• 4-5 medium tomatoes.
• 200 grams of bean pods.
• 3-4 cloves of garlic.
• 1 bunch of parsley and basil.
• Zira, coriander, sweet paprika.
• 1 hot pepper. Optional.
• Salt.
• Vegetable oil.

Cooking process.

Before starting to prepare our lagman, I usually first prepare almost the entire range of ingredients, and then start cooking. It seems to me that this method is much simpler than the classical one.

1. Cut the meat into thin pieces across the grain.

3. Onion into half rings. First into two parts and then half into thin rings. To simplify the process when cleaning, I will leave the tails on the halves so that it would be convenient to hold the onion half when slicing.

4. After the onions, I chop the carrots. Yes, for this dish it is better to chop everything. And try to cut the vegetables into approximately equal pieces. Identical pieces will cook evenly and the overall picture of the dish will be more beautiful.

5. Remove the middle of the bell pepper. Cut into 3-4 parts and also further on the floor of the ring.

6. Cucumber will add juiciness, taste and smell to the dish. I'll cut it into strips.

7. Peel the tomatoes. And cut into cubes. To make it easier to remove the peel. I make a cross-shaped cut. Then I pour boiling water over the tomatoes for 1-2 minutes, and then transfer them to ice water. The temperature difference makes it easier to peel the tomato.

8. I also cut the garlic. I don’t use a press because after pressing there is no juice left in the garlic.

9. Wash the bean pods well, dry and cut into pieces like this.

10. Wash the greens, dry and chop finely. It is also better to remove rough stalks first.

11. All ingredients are ready and you can start preparing the dish. We choose either a cauldron or a saucepan with thick walls and a double bottom. This will allow you to achieve good and uniform heating.

12. First of all, of course, we will fry the onions in hot vegetable oil.

13. Add the meat to the onion and fry it for literally 3-4 minutes. Since the meat is finely chopped, it will cook very quickly.

14. After 4 minutes, pour in half a glass of water and simmer until all the water has boiled away.

15. Now we will add chopped vegetables one by one. And fry each ingredient for 2-3 minutes. The carrot will go first. Add it, mix and simmer.

16. Then bell pepper.

17. I place cucumbers behind the pepper.

18. After the cucumber, it’s the turn of the beans. We also lay out the prepared spices along with the beans. Salt, black pepper, sweet paprika and if you use hot pepper, add it at this stage as well. Mix everything well.

19. After 2-3 minutes, add tomatoes and chopped garlic. I mix everything well again and continue cooking the lagman over medium heat.

20. Well, almost all the ingredients have been added, now pour 500-700 ml of water into the cauldron. add half of the chopped greens. And mix. Cook for 5-10 minutes. Cover with a lid and set aside. At this stage we have a fully prepared sauce for lagman. All that remains is to cook the noodles.

21. I pour plain water into the pan, bring it to a boil, and put the noodles into the boiling water and cook them until fully cooked.

The finished noodles are laid out on a large festive dish, and meat sauce is laid out on top and decorated with the remaining chopped herbs.

Lagman is completely ready. Bon appetit.

Pork lagman video

Bon appetit.

How to cook lagman over a fire with beef

This cooking recipe will be useful for those who often or not go hiking. This lagman can be prepared on a simple day by going out into the yard or at the dacha. I cook for guests instead of barbecue. The hassle is a little bigger than chess kebab, but the effect is much greater.

Ingredients.

• 1.5-2 kg beef tenderloin.
• 2 carrots.
• 2 onions.
• 2-3 red bell peppers.
• 2 tablespoons of tomato paste.
• Zira, coriander, basil.
• 5-6 cloves of garlic.
• A bunch of parsley.
• Vegetable oil.
• Salt and ground pepper to taste.

Cooking process.

Since the dish will be prepared over an open fire, I would like to immediately warn you about safety precautions. And also take care of what you will use to stir the dish, since an ordinary kitchen slotted spoon will not work. You will burn your hands, so that's something to think about as well.

Since everything will cook very quickly over an open fire, it is better to cut the food in advance. Chop the onions, carrots, bell peppers, garlic, and herbs.

1. And so let's start cooking lagman over the fire. Pour vegetable oil into the pot and when the oil becomes hot, carefully place the meat into the pot.

Don’t forget to stir it so that the pieces of meat don’t burn.

2. As soon as the meat begins to acquire a characteristic blush, you can begin to throw in the vegetables.

3. Onions come first.

4. Then carrots.

5. After 3-4 minutes of frying the vegetables, add the tomato paste, a little water and the prepared spices. Mix well and continue cooking.

6. After 3-5 minutes, add bell pepper and garlic. Mix again and fry for 3-4 minutes.

7. Add 500 ml. Add some salt to the water and add allspice. And cover with a lid. Next, the dish should simmer for 1-1.5 at a low boil under a closed lid. Therefore, under the pot you need to make a small fire, or even better, let the dish simmer on the coals.

8. While the sauce is being prepared, you need to cook the noodles, without which the lagman will not be lagman. Divide the finished noodles into portions and spread the meat sauce on top.

Bon appetit.

Chicken lagman

As a rule, this dish should be prepared from lamb. But not everyone loves it and not everyone has the opportunity to get lamb.

There is a way out, try making lagman from chicken meat. It is always available and inexpensive, and the taste is almost worse.

Ingredients.

• 800 grams of chicken meat.
• 250-300 noodles.
• 1 onion.
• 1 carrot.
• 3-4 cloves of garlic.
• 1 bell pepper.
• 2-3 tomatoes or a tablespoon of tomato paste.
• 1 teaspoon dry adjika.
• Sweet dry paprika.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

The recipe for making chicken lagman is described very simply. So if something is not clear, look at the recipes above, everything is described step by step and in great detail.

1. And so cut the meat into pieces and fry with onions and carrots.

2. Add water and simmer until all the water is gone.

4. Fry vegetables with meat for 3-4 minutes.

5. Add spices, tomato paste, adjika, water, cover with a lid and simmer for 25-30 minutes on low heat.

6. Cook the noodles until done. Drain the water and season with butter.

7. Place the noodles on a beautiful deep dish and spread the sauce on top.

8. Before serving, garnish with chopped herbs.

Bon appetit.

How to cook lagman in a slow cooker

Bon appetit.

Today I bring to your attention the favorite national dish of the peoples of oriental cuisine - real lagman - noodles with a thick gravy of meat and vegetables.

When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I very often cook pilaf, samsa, and lagman at home for my beloved husband.

Lagman, prepared with your own hands at home, turns out to be unusually aromatic and satisfying; it can be both the first and second course. . With a large amount of broth, lagman looks like soup; with other cooking methods, it looks like noodles with gravy.

Some housewives prepare “European” lagman from chicken; it turns out to be less high in calories and light. And some people like lagman with pork, but in Islam it is forbidden to eat pork. At home I always prepare the classic recipe for real Uzbek lamb lagman.

The main ingredients of this delicious dish are: meat (beef or lamb), homemade pulled noodles (chuzma) and gravy (vaja).Vegetables used include potatoes, eggplants, cabbage, garlic, pickled capsicums, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and spices determines the unique taste of lagman.

Lagman is prepared at home in a cauldron, and it turns out especially delicious with smoke in a cauldron over wood. Have you ever cooked lagman over a fire?

Culinary tips and subtleties of preparing lagman at home

• Young lamb (meat from sheep from three months to one year), this type of lamb has a delicate texture, a small amount of white fat and has a light red color.

How to cook lagman in Uzbek style at home: step-by-step recipe

When preparing this recipe, you cannot change only two ingredients - meat and noodles, the rest is at your discretion.

Some people like the combination of two types of meat, some have more meat in the dish, others allow the preparation of chopped noodles.

How to make gravy

Ingredients:

• Lamb - 0.7 kg
• sunflower, cottonseed oil - ½ tbsp.
• vegetables: peppers, cabbage, green beans, eggplants, tomatoes
• root vegetables: turnips, carrots, radishes, potatoes - 300 gr.
• garlic and onion - 1 head
• spices: parsley, cilantro, celery, basil, chili pepper - to taste
• spices: coriander, star anise, oregano, cumin - to taste
• tomato paste - ½ tbsp. l.

The sauce for the dish can be made thicker or thinner.

If you want to prepare a thick sauce, then all the vegetables included in its composition (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.

And the more liquid sauce certainly includes potatoes, and all the components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out very soft.

Step-by-step preparation:

Wash the lamb, trim it from the membranes and cut it into pieces the size of a matchbox.

Pour oil into a heated cauldron, after it is hot, carefully place pieces of lamb into the cauldron and season with salt and pepper.

Wash, peel and cut all vegetables into small cubes. Cut the onion into half rings. Chop the garlic.

When the pieces of lamb are evenly fried until light brown, start adding them to the vegetables at intervals of 5 minutes in the following order: onions, carrots, potatoes, sweet peppers and finally tomatoes.

Add tomato paste to the sauce, stir the contents of the cauldron, and pour hot water into it, the level of which should be 2-3 fingers higher than the level of the mixture.

When the sauce boils, reduce the heat under the cauldron, add chopped garlic to the sauce, add all the spices specified in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.

Add finely chopped celery leaves and chopped parsley to the sauce, close the cauldron tightly and let the sauce brew for a while.

How to prepare dough and noodles

Cooking the noodles will require patience and time. So whether you make dough for lagman or make do with store-bought special noodles is up to you. Long pasta is sold in factory packages and is called “Lagmon”.

And if you want to truly taste the taste of this delicious food, you need to make the noodles for it yourself.

Ingredients:

• flour -3 cups
• egg - 2 pcs.
• water - 2/3 cup
• salt, soda
• vegetable oil - 2 tbsp. l.

Step-by-step preparation:

Mix flour in equal proportions, add eggs and salt.

Then pour in warm water and knead the dough in a circular motion.

It will be viscous and stick to your fingers. Don't rush to add flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little flour at a time to form a stiff dough. Gradually it will become pliable. Then knead the dough long and thoroughly.

Roll the finished dough into a ball, wrap it in a cloth napkin and leave for one hour in the refrigerator. After an hour, take out the dough, knead it well again, add flour if necessary.

After an hour, take out the dough, knead it well again, add flour if necessary.
Roll out the round dough into a layer. Cut into small pieces, then roll into identical sausages.

It is also very important to stretch the noodles correctly. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and smooth noodles. But if you have patience, then everything will certainly work out. To make it easier to pull out the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into ropes. Be sure to lubricate each string with oil so that the noodles do not dry out and the dough does not tear.

First, start rolling the dough between your palms, then stretch it, lightly hit it on the table (gently) and fold it in half until the desired thickness is achieved.

Boil the noodles in plenty of salted boiling water. After the noodles float to the surface, cook for one minute, this is enough. After this, you need to rinse the noodles with cold water and then grease them with oil.

Spices and seasonings

Spices and seasonings are important in cooking. Spices are used both during cooking and to create seasoning.

Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red pepper, garlic, cumin, coriander, peppercorns, celery, jusai (onion, which gives the delicacy a light garlicky aroma), also dominates in the dish raikhon (purple basil)

How to serve lagman

This Asian dish should be served hot in deep bowls for a family dinner.

Lagman is combined into one dish before consumption. If the meat is fried in large pieces, then cut it into portions. And if the noodles have cooled down, pour boiling water over them.

First, put boiled noodles in a bowl, then put pieces of boiled meat and vegetables in it and fill everything with rich meat broth.

Chop more greens - dill, parsley. To add a special aroma, add cilantro. To make the dish spicier, you can season it with crushed garlic and dill seeds, adding ground red pepper, serve hot sauce and vinegar gravy.

This is a classic version of preparing lagman in Uzbek style, but this recipe can be varied according to the season, availability of products and taste preferences.

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Lagman is very popular in the countries of Central Asia and China - there such a thick soup is served with chopsticks. In Russia, this dish is more often perceived as a stew and served with a fork. To make homemade food tasty and healthy, you need to give up ready-made pasta: experts say that only in this case will the food be truly tasty.

Products for lagman

Lagman is supposedly of Chinese origin, but there is no so-called original recipe, but there are many options: Dungan, Tatar, etc. These recipes may have differences in ingredients and preparation technology. A meat-free option is also possible, so the choice of ingredients is a matter of taste. On average, the following components will appear in the recipe:

• Mutton;
• Carrot;
• Potato;
• Onion;
• Bell pepper;
• Tomatoes;
• Greens and spices.

Some recipes also contain additional ingredients such as: white cabbage, white and red radish.

How to cook noodles?

Preparing noodles for lagman is a responsible process, the correct implementation of which will determine the taste of the final dish. We will prepare a simple version of kesma lagman (with chopped noodles).

Ingredients:

• Water - 250 ml;
• Egg - 1 pc.;
• Salt;
• Flour - 600 gr.

Let's start preparing the noodles:

1. From the listed products, knead a plastic dough; it should stick to your palms without any problems.

2. After this, the dough should be set aside for half an hour, but before that you must grease it with oil; the oil will limit the access of air to prevent the top layer from drying out - this will keep the structure homogeneous. Aging is necessary for the gluten in the flour to swell - this will make the dough even more elastic.

3. Roll out the seasoned dough into a thin layer; before rolling, you need to knead it a little, and grease your hands with vegetable oil.

4. Cut the finished layer into thin noodles using a regular knife or a special accessory.

5. Finished and slightly dried products can be boiled.

How to prepare sauce for lagman?

This sauce is also called vaja or kayla - it is prepared from meat and vegetables and, when served, placed on a plate on top of boiled noodles.

In order to start preparing vajji, you must have the following set of ingredients:

• Lamb - 400 gr.;
• Onions - 3 pcs.;
• Potatoes - 2-3 pcs.;
• Tomatoes - 300 gr.;
• Bell pepper - 3-4 pcs.;
• Carrots - 2 pcs.;
• Any available greens;
• Head of garlic and spices.

Let's start preparing the sauce:

1. Lamb must be cleaned of hard films and large patches of fat - cut the prepared flesh into cubes. You need to cut the meat correctly across the grain - this way it will retain its shape and cook better.

2. The removed lamb fat needs to be finely chopped - we put it on the bottom of the cauldron and melt it until we get cracklings. The easiest way to do this is on fairly high heat, but you don’t need to turn on the burner at full power, since the fat can burn and start smoking without being rendered. We get rid of the cracklings - such an ingredient is not needed in the sauce.

3. Place cubes of meat in a cauldron and fry over fairly high heat - you should get a brown crust. This way the meat will not lose juice during further heat treatment.

4. Add chopped onion to the cauldron and cook until golden brown.

5. Time to put carrots and bell peppers in the cauldron.

6. At this stage of preparation, you need to add salt and spices - this can be star anise, cumin, dried sweet or hot pepper.

7. Lay out the potatoes - they must first be cut into large strips.

8. The contents of the cauldron should be fried for 10 minutes - after that you can add tomato slices and simmer the vaja for 15 minutes.

9. Add noodle broth or regular boiling water to the cauldron - the final consistency of the finished sauce depends on the amount of liquid.

10. Cook the vaja until the potatoes are ready.

11. Add herbs, garlic paste and hot red pepper to the sauce - after a minute you can turn off the burner and serve the dish for lunch.

How to cook beef lagman?

If you want to prepare a version of beef, then you should use the recipe from Stalik Khankishiev, who is a recognized expert in oriental cuisine.

To prepare you will need the following set of ingredients:

• Lamb broth - 1 liter;
• Beef - 600 gr.;
• Onions - 2 pcs.;
• Carrots, tomatoes - 1 pc.;
• Red radish - 2 pcs.;
• Garlic - 1 head;
• Cabbage - 300 gr.;
• Celery root, coriander, turmeric;
• Greens - onion, parsley;
• Soy sauce - to taste;
• Spices - cumin and any pepper.

Sauce making process:

1. It is necessary to peel the vegetables and cut them accordingly: all available vegetables - into cubes, garlic - into circles, onions - into half rings, cabbage - chop.

2. Onions and garlic should be lightly fried in vegetable oil.

3. Add chopped beef to the cauldron - all this is fried over low heat.

4. Add spices and salt to the meat.

5. Place celery, carrots, cabbage in succession in the cauldron - the mass must be stirred for 10 minutes.

6. Add radish, tomato slices and herbs to the cauldron.

7. Pour hot broth over the meat and vegetables, add soy sauce and simmer for another 10 minutes.

Spread the finished sauce on boiled noodles placed in a deep soup plate and serve.

In what kind of dishes is it better to cook lagman?

The classic lagman is cooked in a cauldron, and the bottom of the cauldron should be hemispherical in shape - such a cauldron is suitable for cooking dishes exclusively over a fire. Of course, such cookware is simply not suitable for a home stove; a cast iron cauldron with a flat bottom is well suited for a home stove.

In a high-quality cauldron, dishes are cooked slowly, do not burn, and the food is evenly exposed to high temperatures and the same taste appears that cannot be obtained in a regular frying pan or saucepan. As an option, you can use a modern multi-cooker, in which the heat is also distributed evenly throughout the bowl - but this option definitely will not replace a cast-iron cauldron. In modern stores, heavy cast-iron cookware is becoming a rarity, but it is in it that Oriental dishes turn out especially tasty.

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Of all the recipes, it is the Uzbek lagman that is the most satisfying, juicy and nutritious. The combination of fresh vegetables and juicy meat gives a delicious taste and incredible spicy aroma.

Main ingredients:

• two carrots;
• vegetable oil – 20 ml;
• black peppercorns;
• one bell pepper;
• ground black pepper;
• noodles – 0.3 kg;
• four onions;
• tomatoes – 3 pcs.;
• salt to taste;
• lamb – 1 kg;
• a handful of fresh herbs;
• six garlic cloves.

Cooking step by step:

1. Chop the washed lamb meat into small pieces, sprinkle salt and ground pepper on top.
2. Process the meat cubes in heated oil in a frying pan.
3. As soon as a golden brown crust appears on them, add the chopped onions.
4. Clean the carrot roots from dirt and peel, and cut into thin slices.
5. Chop the bell pepper into cubes and chop the tomatoes.
6. Place the chopped vegetables (except tomatoes) into the frying pan.
7. Add more salt, pour in boiling water and simmer the dish over low heat.
8. When the meat becomes soft, add tomato pieces and continue cooking.
9. Cut each clove of garlic lengthwise into two parts. Pour them into the pan along with the peppercorns.
10. At the same time, cook the noodles in water until softened. Don't forget to salt it.
11. We rinse them in a colander, place them on plates, and fill them with the amazingly smelling contents of the frying pan. Bon appetit!

Classic recipe with beef

Grocery list:

• three sweet peppers;
• beef – 0.35 kg;
• four tomatoes;
• a pack of special noodles;
• six garlic cloves;
• four potato tubers;
• a piece of butter - 90 g;
• two onions;
• salt to taste;
• four carrots;
• vegetable oil for frying;
• three pinches of pepper;
• meat broth – 1 l;
• dill seeds.

Cooking classic Uzbek beef lagman:

1. Cook noodles in a saucepan with water, add salt. We process the finished pasta in a colander, add butter and leave the noodles to soak.
2. Chop the washed beef fillet into small squares.
3. Chop the peeled onions with a knife and grate the carrot roots.
4. Remove seeds and membranes from the pepper and chop finely.
5. Alternately add onions, bell peppers and a lot of carrots into a heated frying pan with oil.
6. Grind the peeled garlic cloves into crumbs. Simmer the golden onions and other vegetables until soft.
7. Remove the thin skin from the tomatoes and finely chop the pulp.
8. Add meat pieces, tomatoes and garlic for frying. Pour this splendor with rich meat broth, add ground pepper, dill seeds and salt.
9. Cook with the lid closed and wait until it boils.
10. Remove the skins from the potatoes, chop them into squares, and add them to the rest of the ingredients. We simmer the dish for half an hour.
11. Wash the green parsley or dill under the tap and chop finely.
12. Place noodles in oil on the bottom of a deep bowl, and on top – delicious pieces of meat in vegetable sauce. Sprinkle everything with herbs.

Lagman in Uzbek style with chicken

• tomato sauce – 30 ml;
• chicken fillet – 1/2 kg;
• salt to taste;
• two onions;
• noodles – 150 gr;
• two tomatoes;
• olive oil – 35 g;
• one carrot;
• crushed black pepper to taste;
• one sweet pepper.

Step-by-step preparation:

1. Cut the chicken into portions.
2. Remove husks and skins from all vegetables. Finely chop the onions.
3. Chop the carrots into halves.
4. Cut the bell pepper into small slices. We turn the tomatoes into small cubes.
5. Saute the meat pieces in oil until a light golden crust forms on both sides. Sprinkle some salt.
6. Separately fry onions, peppers and carrots. After 3 minutes we combine them into one whole.
7. Add tomatoes to the vegetables and begin to simmer the dish for 5 minutes.
8. Add tomato sauce and pour 100 ml of boiled water. Cook for another 2 minutes, add salt.
9. Place the fried chicken in a pan and add a lot of vegetables. You can add a little water, add more salt to taste, ground pepper and any spices.
10. Boil the contents of the pan for 10 minutes.
11. At the same time, in another pan, cook the noodles in salted water. When it is cooked, use a slotted spoon to transfer it to a large bowl.
12. Fill everything with aromatic vegetable gravy and lay out pieces of meat. Sprinkle with fresh herbs for color.

With pork

Ingredients for lagman:

• half a green radish;
• pork – 0.5 kg;
• salt to taste;
• vermicelli – 0.2 kg;
• two potatoes;
• mixture of green onions and parsley - 1 handful;
• two tomatoes;
• one onion;
• sunflower oil for frying;
• one sweet pepper;
• a pinch of cumin;
• two carrots.

Algorithm of actions:

1. Heat the sunflower oil in a cauldron, add a pinch of salt and lay out small pieces of pork meat. Fry them for 25 minutes.
2. During this time, we will clean and prepare all the vegetables. Chop the onion into half rings.
3. As soon as the cooking time for the pork is over, add onions to it.
4. Chop the carrots into small cubes and add them to the meat after the onions.
5. Cut the processed peppers into small squares and place them in a cauldron.
6. Cut the green radish into small pieces and add it after the pepper.
7. Place the tomatoes in boiling water for a few seconds and remove their thin skins. Grind the pulp and add to the rest of the vegetables.
8. Fill the contents of the cauldron with boiled water and add ground cumin. Cook the dish for 40 minutes.
9. At the end, add the potato slices and cook for another 12 minutes.
10. We rinse a handful of greens under the tap and chop them with a knife.
11. Cook vermicelli in salted boiling water for 10 minutes, rinse with cold water.
12. Return the pasta to the empty pan and fill it with the meat delicacy, sprinkle in the herbs. Bon appetit!

Preparing noodles for lagman

Meat and vegetables are the most delicious component of lagman, but noodles are its basis. If you overcook it or undercook it, the dish will turn out completely different from what you wanted.

Homemade egg noodles are appetizing and aromatic. But it needs to be done in advance, best of all, the day before preparing the lagman.

You can buy store-bought noodles. To save time, we simultaneously fry the meat and vegetables and prepare the noodles.

1. While the roast is stewing in a frying pan, bring the water in the pan to a boil and add salt to taste.
2. Pour the vermicelli into the bubbling liquid and cook for about 10 minutes until it is not completely softened.
3. After cooking, be sure to rinse the noodles with fresh water.